Tagliatelle of vegetables with roasted tomato and lentil bo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Prepared tagliatelle |
| 100 | grams | Puy lentils; (soaked overnight |
| ; and drained) (4 oz) | ||
| 2 | tablespoons | Vegetable oil |
| ½ | Onion | |
| 1 | Clove garlic | |
| 1 | Courgette; (cut into ribbons) | |
| 1 | Carrot; ( cut into ribbons) | |
| 1 | Leek; (cut into ribbons) | |
| 1 | Celeriac; (cut into ribbons) | |
| ½ | teaspoon | Fresh thyme |
| ½ | tablespoon | Fresh rosemary |
| 1 | tablespoon | Tomato puree |
| 6 | Plum tomatoes; (ripe) | |
| 2 | Garlic cloves; (for the roasted | |
| ; tomatoes) | ||
| 2 | Red chillies | |
| 50 | grams | Butter; (2 oz) |
| 600 | millilitres | Reserved cooking liquor from the lentils |
| Salt; pepper and nutmeg | ||
| ; to season | ||
Directions
Pre heat the oven to 180øC/350øF/gas mark 4.
Blanch the vegetable ribbons for 1 minute seperately. Place lentils in cold water, bring to the boil, reduce heat and cook until tender, reserve any cooking liquid.
Place the tomatoes, garlic and half of the chili in a small roasting pan and roast in oven for 45-60 minutes, until tomatoes are well cooked and slightly charred, transfer to a blender and blitz to a fine puree, place to one side.
Heat the oil in a pan, add the onion, garlic and remaining chili. Add the herbs and cooked lentils, stir in the tomato puree and roasted tomato puree. Stir in the reserved cooking liquid, bring to the boil and simmer until the sauce is fairly thick and chunky. Season to taste.
Cook the spaghetti in boiling water (to which has been added a little oil to prevent the pasta from sticking) until al dente.
Drain well, heat the butter, add the pasta and blanched vegetable ribbons, season with salt, pepper and nutmeg. Pour over the lentil sauce and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.